This is a super-fast supper dish that is healthy and very tasty. You can serve it with fresh crusty bread if you’re very hungry and substitute new potatoes for the butter beans (or chick peas) but go on give the beans ago!
(Serves 2 but easily doubled)
2 large sea bass fillets (use sea bream fillets as a good alternative)
10cm of uncooked chorizo cut into thick rounds and then halved
8 ripe cherry tomatoes
Good pinch of dried oregano or a tablespoon of fresh, chopped
1 clove garlic
¼ red chilli finely chopped
1 x 400g tin butter beans, drained
2 large handfuls of baby spinach
Squeeze of lemon juice
Splash of white wine or dry sherry (optional)
- Warm two plates.
- Snip the edge of the fillets once on each side to prevent them curling when you fry them and slash the skin side in a couple of places. Season and put to one side.
- In a non-stick pan, fry the chorizo with a little olive oil over a gentle heat until the oil starts to run, and the chorizo starts to sizzle, but not burn. Add the cherry tomatoes along with the oregano and cook for a few minutes until they just start to soften. Add the garlic with the chilli and cook over a medium heat for a couple of minutes without burning, then add the butter beans. Stir until hot and season well with black pepper.
- Add the spinach and cook until just beginning to wilt. Add a little olive oil if necessary. Squeeze over some lemon juice and then divide between the 2 warmed plates. Keep warm.
- Wipe the pan out with some kitchen towel and heat a little more olive oil. You can add a splash of dry sherry or white wine if you wish. Place the fish skin side down into the pan and fry for 2 (maybe maximum of 4) minutes or until the skin is brown and crispy. Turn the fillets over and cook for a further 2 (maybe maximum of 4) minutes or until the fish is just cooked through. This will depend on the thickness of the fillet. Arrange the fish on top of the tomato mixture, skin up. Serve at once.